Crawfish Cornbread Stuffed Catfish

• 4 Guidrys Catfish Fillets
• Crawfish & Andouille Cornbread-see recipe
• Olive oil
• 4 tsp creole seasoning
• 4 lemons, halved
• 4 tsp butter

Preheat oven to 400° F.
Lightly coat bottom of 13 x 9 baking pan with olive oil.
Place fillets flat side up on work surface. Lightly oil filets with olive oil. Season both sides with Creole seasoning.
Spread crawfish cornbread evenly over each fillet. Begin rolling from the thinner end of the fillet toward the thicker end. Secure each roll with 2 toothpicks.
Place each roll in baking pan. Place one tsp butter on top of each roll. Cover pan with aluminum foil; bake 15 minutes covered and 10-15 minutes uncovered or until fish is cooked through.